Ribeye + Roasted Tomatoes + Potatoes + Cauli Mash

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Seared Ribeye

  • 2 Boneless Ribeye
  • Tommy’s Coffee Rub
  • Olive oil

About an hour before you want to cook your steaks, take them out of the fridge and season them. I used a coffee rub on mine, and just simple garlic salt + pepper on Crawford’s. In a heavy bottomed pan that has been on the stove heating for about 3-4 minutes, add in olive oil to coat the pan. When it starts to shimmer, add your steaks. They should sizzle. Sizzle means a good crust, and nothing’s worse that a rubbery, soggy steak. After 2.5 minutes, flip and cook for an additional 3-4 minutes. Remove the steaks and cover them for at least 10 minutes. Slice and enjoy.

Purple Cauliflower Mash

  • 1 head purple cauliflower, chopped
  • 4 oz goat cheese
  • 1 tbs light butter
  • Salt/pepper

Bring a large pot of water to a boil. Add the cauliflower and cook for about 10 minutes. Drain and add to vitamix with the rest of the ingredients and puree. It’s a weird color, but tasty.

Parmesan and Rosemary Potatoes

My brain hurts and it’s Sunday. Just follow a recipe similar to this, but add rosemary : http://imperrfections.wordpress.com/2010/05/07/parmesan-roasted-potatoes/

Slow Roasted Tomatoes

  • Package of cherry tomatoes
  • Olive oil

Cut tomatoes in half and put on a baking pan. Drizzle with olive oil and sprinkle a little s&p. Bake in a 225 degree oven for 3 hours. YES, three hours. These are like crack, and are worth the wait.

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